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Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Food chemistry, 2025-01, Vol.462, p.140987, Article 140987

2025

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Survey of Fusarium toxins in foodstuffs of plant origin marketed in Germany

International journal of food microbiology, 2005, Vol.97 (3), p.317-326

2005

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Recommendations for reporting whole-grain intake in observational and intervention studies

The American journal of clinical nutrition, 2015-05, Vol.101 (5), p.903-907

2015

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Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit1

The American journal of clinical nutrition, 2016-12, Vol.104 (6), p.1508-1514

2016

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The negative impact of increasing temperatures on rice yields in southern China

The Science of the total environment, 2022-05, Vol.820, p.153262-153262, Article 153262

2022

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Effect of baking on nutritional properties of starch in organic spelt whole grain products

Food chemistry, 2008-11, Vol.111 (1), p.150-156

2008

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systematic review and meta-analysis of dietary patterns and depression in community-dwelling adults

The American journal of clinical nutrition, 2014, Vol.99 (1), p.181-197

2014

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Association between carbohydrate quality and inflammatory markers: systematic review of observational and interventional studies

The American journal of clinical nutrition, 2014-04, Vol.99 (4), p.813-833

2014

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Will industrial structure changes promote or reduce non-grain production? Evidence from the Yangtze River Economic Belt

Journal of cleaner production, 2024-08, Vol.466, p.142902, Article 142902

2024

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Role of Microbiological Guidelines in the Production and Commercial Use of Milled Cereal Grains: A Practical Approach for the 21st Century

Journal of food protection, 2007-04, Vol.70 (4), p.1041-1053

Sperber, W.H

2007

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Health-Promoting Components of Fruits and Vegetables in the Diet

Advances in nutrition (Bethesda, Md.), 2013-05, Vol.4 (3), p.384S-392S

Liu, Rui Hai

2013

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Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

The American journal of clinical nutrition, 2015-02, Vol.101 (2), p.251-261

2015

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Whole grain and body weight changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies

The American journal of clinical nutrition, 2013-10, Vol.98 (4), p.872-884

2013

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Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers

Food policy, 2008-12, Vol.33 (6), p.489-496

2008

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Natural age dispersion arising from the analysis of broken crystals. Part I: Theoretical basis and implications for the apatite (U–Th)/He thermochronometer

Geochimica et cosmochimica acta, 2013-12, Vol.122, p.478-497

2013

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Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Critical reviews in food science and nutrition, 2015, Vol.55 (4), p.503-520

2015

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Composition and functionality of wheat bran and its application in some cereal food products

International journal of food science & technology, 2015-12, Vol.50 (12), p.2509-2518

2015

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Whole-Grain Intake is Associated with Body Mass Index in College Students

Journal of nutrition education and behavior, 2007-03, Vol.39 (2), p.90-94

2007

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Up-regulating the Human Intestinal Microbiome Using Whole Plant Foods, Polyphenols, and/or Fiber

Journal of agricultural and food chemistry, 2012-09, Vol.60 (36), p.8776-8782

2012

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Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

Nutrients, 2021-12, Vol.14 (1), p.138

2021

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Resistant starch as functional ingredient: A review

Food research international, 2010-05, Vol.43 (4), p.931-942

2010

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Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

Critical reviews in food science and nutrition, 2014-01, Vol.54 (7), p.837-849

2014

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Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Journal of food composition and analysis, 2009-11, Vol.22 (7), p.649-656

2009

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Whole grain phytochemicals and health

Journal of cereal science, 2007-11, Vol.46 (3), p.207-219

Liu, R.H

2007

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Analysing the challenges to sustainable food grain storage management: a path to food security in emerging nations

International journal of food science & technology, 2023-10, Vol.58 (10), p.5501-5509

2023

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Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Survey of Fusarium toxins in foodstuffs of plant origin marketed in Germany

Recommendations for reporting whole-grain intake in observational and intervention studies

Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit1

The negative impact of increasing temperatures on rice yields in southern China

Effect of baking on nutritional properties of starch in organic spelt whole grain products

systematic review and meta-analysis of dietary patterns and depression in community-dwelling adults

Association between carbohydrate quality and inflammatory markers: systematic review of observational and interventional studies

Will industrial structure changes promote or reduce non-grain production? Evidence from the Yangtze River Economic Belt

Role of Microbiological Guidelines in the Production and Commercial Use of Milled Cereal Grains: A Practical Approach for the 21st Century

Health-Promoting Components of Fruits and Vegetables in the Diet

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

Whole grain and body weight changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies

Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers

Natural age dispersion arising from the analysis of broken crystals. Part I: Theoretical basis and implications for the apatite (U–Th)/He thermochronometer

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Composition and functionality of wheat bran and its application in some cereal food products

Whole-Grain Intake is Associated with Body Mass Index in College Students

Up-regulating the Human Intestinal Microbiome Using Whole Plant Foods, Polyphenols, and/or Fiber

Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

Resistant starch as functional ingredient: A review

Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Whole grain phytochemicals and health

Analysing the challenges to sustainable food grain storage management: a path to food security in emerging nations

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